For acorn squash, we love to preserve their beautiful shape by simply slicing off the top, seasoning the inside with butter and spices, and baking until the squash can be easily mashed. Use cinnamon and brown sugar for a sweeter side, and swap the butter for faux-butter or olive oil to make it vegan.

LEAVE A COMMENT

NEW USER

CURRENT USERS LOGIN

2 Comments

jameswilsonNovember 26, 2013 at 12:28 pm

Eat you vegetables children..Brussels sprouts are “brain-food,” which I need a few tons of…daily. Today, when I think of Brussels sprouts, I think of the movie with Elaine May and Walter Matthau; “A New Leaf”.
I also think, nay.. “feel” of the way my wife prepared them. She did some kind of a sauce and a glaze. Our Thanksgiving table, back in the very old days, had at least a dozen vegetables on the table and side-board.